A Basic Curry Broth
"This recipe looks yummy. To make a soup, try adding eggs(while stirring), dumplings, chicken, noodles...the possibilities are endless! Adapted from The BowlFood Cookbook."
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Yields:
-
6 cups
ingredients
- 3 lbs button mushrooms
- 1 lb carrot
- 5 stalks celery
- 2 medium onions
- 4 tablespoons unsalted butter
- 1⁄4 cup curry powder
- 8 cups chicken stock
- 2 cups white wine
- salt and pepper
directions
- Using a food processor, chop all vegetables into small pieces.
- Melt butter in a large stockpot.
- Add curry powder, stir to combine.
- Add chopped veggies to stock pot, stirring to coat.
- Cook for 30 min, stirring often to prevent burning or sticking.
- Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
- Strain the broth through a sieve set over a large heatproof bowl.
- Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
- Discard the veggies.
- The broth may be refrigerated for up to a week, or frozen for up to a month.
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RECIPE SUBMITTED BY
I live in a little house with my husband and my three "puppies" (all dogs are puppies to me, no matter how old they are). We have no children as of yet. I love to cook, but not to clean, and I won't cook unless my kitchen is clean, so I don't cook as much as I should. Some of my other hobbies are: role playing games, reading, SCA, garage saleing, and sewing. I am a pack rat, but I am trying to cut back on that, and I have far too many kitchen gadgets and cookbooks.(If there is such a thing.)
